Bunyaatichart, Kanokpon
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Preferred name
Bunyaatichart, Kanokpon
Alternative Name
Bunya-Atichart, Kanokpon
Bunya-atichart, Kanokpon
Bunya-Atichart, K.
Bunya-Atichart, Kanokporn
Bunya-Athichart, Kanokpon
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Email
kanokpon.bu@kmitl.ac.th
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Item type:Publication, Ethylene induction of chlorophyll degradation in melinjo (Gnetum gnemon L.) leaves: Lack of correlation with chlorophyllase, chlorophyll peroxidase and chlorophyll oxidase activities(2014-09-01); Ketsa, SaicholMelinjo (Gnetum gnemon L.), a leafy vegetable native to Southeast Asia, maintains a long shelf life when sprayed with water and stored in polyethylene bags. Also, during senescence of melinjo, the onset of leaf yellowing occurs much later than that of other vegetables. Postharvest crop management of green leafy vegetables could benefit from a better understanding of the factors that affect leaf yellowing in melinjo. This study investigated changes in chlorophyll concentrations and the roles of chlorophyll-degrading enzymes in melinjo leaf yellowing under exogenous ethylene and 1-methylcyclopropene (1-MCP) treatment. We recorded shelf life, total chlorophyll, chlorophyll a and b contents, activities of chlorophyllase, chlorophyll peroxidase and chlorophyll oxidase and found no significant difference between treated and untreated leaves. Untreated leaves turned yellow after 35 d. Leaves became yellow within 2 d of the ethylene treatment, whereby the chlorophyll concentrations decreased dramatically. Previous research suggested an alternative (oxidative) pathway of chlorophyll degradation involving chlorophyll peroxidase and chlorophyll oxidase in other green vegetables. Our results indicated that chlorophyll degradation involves enzymes other than the ones measured and that the pathway of chlorophyll degradation by oxidizing activities (peroxidase and oxidase) does not take place in harvested melinjo leaves. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Nondestructive Determination of the Maturity of the Durian Fruit in the Frequency Domain Using the Change in the Natural Frequency(2016-05-01); ; This paper proposes a nondestructive technique to determine the stages of maturity of durian fruits. The presented methodology utilizes the electromagnetic scattering properties from the fruits over time for identification of the stage of maturity using its natural frequencies. Both simulation and experimental results show that the natural frequencies in the scattering responses change with the maturity of the durian fruit. Particularly, the change in the fundamental resonant frequency is used as a possible identification criterion for characterization of the stage of maturity. This is because the dielectric constant of the core of the fruit changes with its degree of maturity. In addition, the experimental results indicate that the variation of the dominant resonant frequency of durian fruits varies at different stages of maturity and this has the potential to be applied as a criterion to identify the stages of maturity. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Environmental factors affect Postharvest quality of gnetum gnemon L. Leaves(2013-11-05); Kangtang, S.The effects of light intensity, relative humidity and temperature on the quality of Gnetum gnemon L. (melinjo) leaves were studied. The immature melinjo leaves were used in all experiments. The results showed that the leaf color change and shelf life of melinjo leaves stored under normal light or additional light of neon light (light intensity ~13 μmol m-2 s-1) in day time were not significantly different. Melinjo leaves were sprayed with water before packing in polyethylene (PE) bag under low, moderate, and high relative humidity then moving to a stored at room temperature (29°C). It was found that leaves packed in PE bag with moderate relative humidity had the longest shelf life about 17.6 days. Moreover, the effect of temperature on shelf life and quality of melinjo leaves was determined. Melinjo leaves packed in 12 holes-perforated PE bag were stored at 4, 8, 12, 29 and 35°C. The results showed that melinjo leaves storage at 8°C had the longest shelf life (29.4 days) and leaf color did not change to yellow color. The major loss of melinjo leaves quality after harvest and during storage was leaf wilting and decay but not leaf yellowing. In conclusion, the recommendation to keep the postharvest quality of melinjo leaves is to spray leaves with water before packing in perforated PE bag and store at 8°C. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Ethylene-sensitive and ethylene-insensitive abscission in Dendrobium: Correlation with polygalacturonase activity(2011-04-01);